Chocolate Twinkies With Homemade Filling Recipes

HOMEMADE TWINKIES®

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
• Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
• Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
• To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
• When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

CHOCOLATE TWINKIES

Steps:

• Bake your favorite chocolate cupcakes, cool completely.
• Beat remaining ingredients with electric mixer on highest speed for 5 minutes or more.
• Add 5 tbsp powdered sugar.
• Beat until mixed in well.
• Use a medium tip (for cake decorating) to make a hole in the top of the cupcake and push some of the filling inside.
• Frost with chocolate frosting.

CHOCOLATE TWINKIES WITH HOMEMADE FILLING

Steps:

• Cake:.
• Mix cake mix, eggs, milk and pudding together.
• Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
• Remove pan from oven and let cool for 5 minute.
• Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
• In meantime, prepar snack cake filling.
• Filling:.
• In small saucepan cook flour and milk over medium heat until paste forms.
• Stir constantly and do not allow mixture to brown.
• Remove from heat and cool for 1 minute.
• Add vanilla and stir until smooth.
• Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
• In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
• Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
• To fill snack cakes:.
• Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
• Gently insert tube into underside of cake, about halfway through the cake.
• Using gentle pressure, squeeze a small amount of filling into cake.
• You'll feel the cake expand under your fingers.
• Do not overfill, or the cake will burst.
• Repeat for a total of 3 times (different areas) per cake.
• Store cakes well covered at room temperature.

CHOCOLATE TWINKIE CAKE

Steps:

• Preheat oven to 350; grease a 13x9 pan.
• In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
• In a separate bowl, combine remaining DRY ingredients; set aside.
• Pour milk into a measuring cup.
• In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
• Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
• Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
• While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
• When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
• Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
• Place top half of cake on filling, press gently.
• Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
• This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
• Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.

TWINKIE FILLING

Steps:

• cream butter, and shortening for 5 minute.
• beat in sugar.
• Add milk and vanilla (or almond).
• Add the evaporated milk until fluffy about 5 minutes.
• At first it looks messy when you are combining the milks to the butter/shortening/sugar mixture but don't stop, it will get fluffy when all the liquids are incorporated to the mixture.